Summary

Ingredients

• 1 kg potato (s), waxy
• 500 g chicken breast fillet (s)
• 1 eggplant (s)
• 500 g zucchini
• 50 g olives, black
• 1 large onion (s), red, or 2 small ones
• 0.5 can ½ corn
• 3 tomato (s)
• 1 ½ bell pepper (s)
• 3 large pickled cucumber (s)
• 150 g feta cheese
• 40 ml vinegar
• 40 ml oil
• 20 ml lemon juice
• pepper

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Instructions

1. Roughly dice the potatoes, boil and then leave to cool. While the potatoes are boiling, cut the chicken breast into similar sized pieces, fry or, conversely, fry first and then cut. Then set aside on a plate to cool down.
2. Now roughly dice the aubergine and zucchini and fry briefly in the same pan. Roughly dice the onion, tomatoes, bell pepper, cucumber and feta and cut the olives into slices.
3. Put all ingredients together with the corn in a large bowl, add the freshly ground pepper as well as vinegar, oil and lemon juice at your discretion or according to my instructions and then mix everything thoroughly. Possibly approach slowly and season to taste, because the salad should definitely not float.
4. Tip:
5. If necessary, you can also add hard-boiled diced eggs. You can also marinate the aubergine and zucchini for frying with a little marmite or vegemite to give the vegetables a little more flavor. This time, the previously pan-fried chicken served this purpose. But maybe you want to prepare a vegetarian variant.